Steamed fish with fennel & white wine

For a quick weeknight meal try this delicious steamed fish with fennel and white wine.

Recipe «Steamed fish with fennel & white wine» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 1 small bulb fennel , trimmed and finely sliced, 4 shallots, sliced on the diagonal, 1/2 punnet cherry tomatoes, halved, 4 x 200g fillets of thick white fish fillets, 1/2 cup dry white wine , Sea salt and pepper, 4 tsp butter, Steamed white rice and green beans, to serve .

Ingredients:

• 1 small bulb fennel , trimmed and finely sliced 
• 4 shallots, sliced on the diagonal 
• 1/2 punnet cherry tomatoes, halved 
• 4 x 200g fillets of thick white fish fillets 
• 1/2 cup dry white wine 
• Sea salt and pepper 
• 4 tsp butter 
• Steamed white rice and green beans, to serve 

Instructions

1. Bring a large wok or saucepan of water to the boil. Cut 4 x 30cm pieces of foil. Divide the fennel, half of the shallots and tomatoes evenly between the four sheets, placing them in the centre.
2. Top each with a piece of fish, pour the wine evenly amongst them and season with salt and pepper. Top with 1 teaspoon of butter. Fold edges together to form sealed parcels.
3. Place in the base of a large bamboo steamer, cover with a lid and steam for 15 minutes or until fish is just cooked through. Lift vegetables and fish out of the foil parcels onto plates, spoon over cooking juices and top with remaining shallots. Serve immediately with steamed rice and green beans.